1 head Chinese cabbage
½ cup green onions, green parts only, julienned
½ cup carrots, julienned
2 tablespoons salt
⅔ cup sugar, divided
20 cloves garlic, peeled and chopped
⅓ cup fresh ginger, peeled and chopped
½ cup gochujang
1⅓ tablespoons fish sauce
1⅓ tablespoons soy sauce
⅔ tablespoon salted shrimp
4 (4-ounce) beef patties
Salt and pepper to taste
4 brioche slider buns, buttered
¼ cup kimchi, finely chopped
¼ cup chopped smoked bacon
¼ cup mayonnaise
For the kimchi:
For the sliders:
1. Make the kimchi: Cut cabbage in half lengthwise, then cut crossways into 1-inch pieces. In a large bowl, toss with onions, carrots, salt, and 1 tablespoon sugar. Refrigerate for 30 minutes.
2. Meanwhile, in a blender, combine garlic, ginger, gochujang, fish sauce, soy sauce, shrimp, and remaining sugar. Process into a paste, then add water, 1 tablespoon at a time, until thinned. Aggressively massage mixture into vegetables, then pack into a glass container, cover, and let ferment until bubbles subside, about 5 days. Transfer to a clean container and refrigerate for 2 days before eating.
3. Make the sliders: Season patties with salt and pepper and cook in a skillet or on a grill to desired internal temperature. Lightly toast buns, then top with patty, kimchi, bacon, and mayo.
From Irene’s Takes Texas’ Diner Scene Global.
- From Andrew Curren, Irene's, Austin